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  • For Vanilla Buttercream Frosting:
  • Makhan (Butter) unsalted 100 gms
  • (room temperature) Vanilla essence ½ tsp
  • Icing sugar ¾
  • Cup Cake pieces (leftover) 350 gms
  • Prepared butter cream frosting 3-4 tbs or asrequired
  • Pani (Water) as required
  • Cooking chocolate 200 gms
  • Multi sprinkle




  • For Vanilla Buttercream Frosting:
  • In bowl,add butter and beat until fluffy.
  • Add vanilla essence,icing sugar and beat until well combined & refrigerate until use.
  • Crumble the cake pieces into fine crumbs with your hands in a bowl.
  • Mix in about 3-4 tbs of prepared butter cream frosting and mix until well combined.
  • Take a mixture and smush the mixture in your hand to pack tightly into a ball and roll it into nicely shaped balls (makes 10-12).
  • In double boiler,add water and bring it to boil.
  • Place bowl,add cooking chocolate and mix well until smooth and remove from heat.
  • Now dip your cake pop stick into melted cooking chocolate and quickly stick it into a cake pop and refrigerate for 30 minutes.
  • Dip your cake pop sticks into melted cooking chocolate and coat evenly.
  • Let the coating drip off.

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